1/4 c. softened butter
1/4 c. sugar
1 egg, beaten
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

1 lb. ricotta cheese
1 lb. cream cheese
1 c. sugar
4 eggs, beaten lightly
1 1/2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
1 stick butter, melted
1 pt. sour cream

CRUST: Cream 1/4 cup butter and 1/4 cup sugar; add 1 beaten egg. Stir in flour, baking powder and salt. Grease a 9 inch springform pan. Line the bottom of pan with crust; be especially sure to seal cracks. Bring up sides as far as they will go, pressing with fingers.

CAKE: Mix both cheeses together in large bowl. Stir in 1 cup sugar at moderate speed. Add beaten eggs, lemon juice, and vanilla. Sift together remaining sugar, flour, and cornstarch; add slowly to cheese mixture. Add melted butter and sour cream. Blend thoroughly at high speed until smooth. Pour into pan with crust. Bake 1 hour and 40 minutes at 300 degrees. When done, open door of oven and let cool gradually for 20 minutes before removing. Chill overnight, remove outside of pan and top with your favorite pie filling if desired. This is the best cheesecake ever!!